Atividade Microbiana em Potencial do Peptídeo btm-p1 em Alimentos
Resumo
Um dos desafios da indústria alimentícia é a preservação dos alimentos. Para isso, desenvolveram-se técnicas que prolongam a integridade de seus nutrientes e as propriedades sensoriais pelo maior tempo possível. Entre os principais problemas está a contaminação bacteriana, que foi tratada com antibióticos sintéticos, mas que pode deixar resíduos tóxicos para o consumo humano.
Além disso, existe a preocupação com doenças causadas pelas bactérias que desenvolvem resistência microbiana pelo uso prolongado de antibióticos. Por esse motivo, alternativas naturais, como a nisina, tem sido utilizadas com sucesso há várias décadas, apesar de algumas limitações que poderiam ser superadas com investigações e testes com novos peptídeos antimicrobianos. O peptídeo
btm-p1 é uma molécula policatiônica, derivada da protoxina natural Cry11Bb1 do Bacillus thuringiensis subespécie Medellín, que demonstrou a capacidade de destruir bactérias; isso o converte em um conservante de alimentos em potencial. O propósito deste trabalho foi avaliar a atividade microbiana do peptídeo btm-p1 com bactérias típicas dos alimentos, tais como Escherichia coli, Salmonella sp. e Listeria monocytogenes. Tal atividade foi estudada com cultivos em diferentes condições físico-químicas,
com o fim de simular distintos ambientes do peptídeo nos alimentos. Mostrou-se que a Listeria monocytogenes foi a bactéria com melhor recuperação depois de sua incubação com o peptídeo em diferentes temperaturas e que o pré-armazenamento de btm-p1 em ambientes ácidos aumentou sua atividade microbiana contra Escherichia coli. Conclui-se que o peptídeo btm-p1 mantém sua atividade
antimicrobiana em meios de incubação com pH de 3 a 7 e temperaturas de 4 a 37 °C.
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